Pie recipes

Similar to a cobbler - can use any fruit. It's easy to make using Bisquick and some basic pantry ingredients that we always have on hand.

Our dinner yesterday, very cheesy and tasty. Loved the idea of using shredded potato as the crust, and the cauliflower-onion mixture was absolutely delicious. I browned the onions, which made the filling more flavorful; I also added a few dashes of red hot pepper sauce into the crust mixture to give a bit zing. Definitely a keeper and will be making it again!

Made with store-bought or leftover homemade applesauce, this pie is exceptionally easy to prepare.

Impossible Bisquick Coconut Pie recipe

This easy to make quiche is packed with flavor. Feel free to use low-fat ricotta cheese if you want a lighter result, or use some phyllo sheets to replace the pie crust to make a low-carb quiche.

Easy Hamburger Quiche recipe

WOW. This was AMAZING! I got so many compliments on it, and a few people said they liked it better than pumpkin pie. I have to say I might just agree with that. I made it exactly as it said on the recipe, except I omitted the nuts and added a bit extra cinnamon and some pumpkin pie spice to the cake batter.

An easy beefy one dish meal with Bisquick, ground beef, tomatoes and cheese.

An easy asparagus and ham main dish. Asparagus, ham and swiss cheese baked with Bisquick into a fluffy and flavourful dinner.

Fresh heirloom tomatoes (any good tomatoes work just as well) and herbs are baked on a bed of mozzarella cheese in a pie shell and topped with herbed garlic olive oil.

Try sugar-free, but scrumptious pie that's made with jello and strawberries!

One of my variations of the Bisquick "Impossible Pie" type recipe. Quick and easy...great for breakfast, brunch or a light lunch.

This deliciously fruity strawberry-kiwi pie is made with fresh strawberries and kiwi fruit. It melts in your mouth...

This scrumptious pie is made with bisquik and a taco seasoning mix which gives it a true Mexican taste.

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"Lobster Newberg. Also "lobster a la Newburg"...The dish was made famous at Delmonico's Restaurant in New York in 1876 when the recipe was brought to chef Charles Ranhofer by a West Indies sea captain named Ben Wenberg. It was an immediate hit, especially for after-theater suppers, and owner Charles Delmonico honored the capatain by naming the dish "lobster a la Wenberg." But later Wenberg and Delmonico had a falling-out, and the restauranteur took the dish off the menu, restoring it only by popular demand by renaming it "lobster a la Newberg," reversing the first three letters of the captain's name.